KOHLRABI
Kohlrabi (Brassica oleracea), also called a German Turnip, is a member of the Brassica family. With a crisp and crunchy texture similar to an Apple, and a mild and sweet Broccoli flavor, this funky vegetable is versatile in the kitchen! The Kohlrabi “root” is actually the bulb of the plant that grows above ground, topped by leaves similar to collards (so don’t toss them)! While we grow Kohlrabi year-round, they prefer cool weather like it’s other fellow brassicas.
In season: Late April to December
Nutritional value: Kohlrabi contains a high amount of vitamin C, B6, and fiber, and potassium. It also contains minerals such as copper and manganese.
Storage tips: Kohlrabi bulbs will keep in your refrigerator for several weeks — remove leaves (and eat them!) as those have a much shorter shelf life. If storing for a long period of time, the bulbs may become woodier, but are still edible!
Culinary uses: A supremely versatile veggie, both the bulb and the leaves are edible. Try roasting, pureeing, gratinating, steaming, grilling, stir-frying, tossing in a slaw, or eating raw! For the leaves, cook them as you would other leafy greens, by either boiling, sautéing, stir-fried or eaten raw.
